Saturday, May 22, 2010

Pulled Pork with Rootbeer Sauce Sandwiches - a la Crockpot!

Puckstopper requested this recipe for his birthday tonight - a picnic at the drive-in!
This recipe originated with Better Homes and Gardens. Click here for the original recipe.

Prep: 15 minutes
Cook: 8 to 10 hours (low) or 4 to 5 hours (high)
for the crockpot:
  • 1 3-4 pound loin cut pork roast
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon cooking oil
  • 3 medium onions, cut into thin wedges
  • 1 can root beer*
  • 8 cloves garlic, minced
For the sauce
  • 3 cans root beer *
  • 1 bottle chili sauce
  • a dozen or more hamburger buns, split
  • Lettuce leaves (optional)
  • Tomato slices (optional)


  1. Trim fat from meat. If necessary, cut roast to fit into a 3-1/2- to 5-quart crockery cooker. Sprinkle meat with the salt and pepper.
  2. In a large skillet brown meat on all sides in hot oil. Drain off fat.
  3. Transfer meat to cooker. Add onions, the 1 cup root beer, and garlic.
  4. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
  5. When it nears the last hour of the cooking cycle MAKE THE SAUCE (and consider doubling it). In a medium saucepan combine the 3 cups of root beer and the chili sauce. Bring to boiling; reduce heat. Boil gently, uncovered, stirring occasionally, about 30 minutes or until mixture is reduced to 2 cups. Add hot pepper sauce, if desired.
  6. Transfer roast to a cutting board or serving platter. Using a slotted spoon, remove onions from cooking juices and place on serving platter. Discard juices. Using 2 forks, pull meat apart into shreds. To serve, line buns with lettuce leaves and tomato slices, if desired. Add meat and onions; spoon on sauce. Makes 8 to 10 servings.

*Note: Do not substitute with diet root beer.The sauce is so good you might want to double it.

1 comment:

Maine Mom said...

If I recall correctly, I wanted extra sauce last year. I am going to double the sauce this year so it makes more!